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Beans and Corn

Also known as Beans and Corn (Adalu — Yoruba Budget)

Adalu is a simple, deeply satisfying Yoruba dish made from beans and sweet corn cooked together — one of the most beloved budget combinations in Yoruba cooking. The natural sweetness of the corn balances the earthiness of the beans, creating a dish of beautiful textural and flavour contrast.

Beans and Corn, Nigerian cooking

Ingredients

  • 2 big cups of honey beans (oloyin), soaked overnight
  • 2 big cups of fresh or frozen sweet corn (or 1 tin of sweet corn, drained)
  • 2 cooking spoons of palm oil
  • 2 big handfuls of ground dried crayfish
  • 2 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Pre-cooking the Beans. Drain soaked beans. Boil in fresh water for 35 minutes until half-cooked. Drain.

  2. 02

    Combining with Corn. Place the half-cooked beans in a pot. If using fresh or frozen corn, add now. If using tinned corn, it will be added later.

  3. 03

    Seasoning. Add palm oil, ground crayfish, blended Atarodo, sliced onion, seasoning cubes and salt. Add just enough water to cover everything. Stir well.

  4. 04

    Cooking Together. Bring to a boil. Reduce to medium-low heat. Cook covered for 20 to 25 minutes until beans are completely soft. If using tinned corn, add it now and cook for a further 5 minutes. The corn and beans should both be tender and the sauce should be thick and well-seasoned.

  5. 05

    Serving. Serve hot in bowls. Adalu is eaten with a spoon — it is thick enough to not need any additional starch.

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